“Seashells in the Sand” (Quinoa and Seashell Noodle Pilaf)

Here’s a simple combo of tiny seashell pasta and high-protein quinoa. I’m not usually one for “cute” recipe names, but both the name and the presentation worked wonders to tempt my kids to learn to love whole grains. Adults will enjoy this dish embellished with fresh herbs and toasted almonds; the kids will more likely enjoy it without. Serve with a simple bean dish and a colorful salad for an easy meal. Photos by Rachael Braun.

Combine the quinoa with 2 cup water and the bouillon cube or seasoning blend in a small saucepan. Bring to a slow boil, then turn the heat down and simmer gently for 15 minutes, or until the water is absorbed.

Meanwhile, cook the pasta in a separate saucepan until al dente, then drain.

Combine the cooked grain and pasta in a serving container. Stir in the Earth Balance or oil until melted, then season with salt and pepper. Stir in the optional fresh herbs and/or almonds, or pass around to top individual portions.

Hi Brendan, unfortunately we don’t have photos for each and every recipe, though we do have many. If it tastes good, you did it right, though really, there is no right or wrong! If you do end up taking a photo of the recipe, send it along and I’ll use it in this post!

This sounds great! Looking forward to trying it, my wife and I love our olives, so I may add some. What are your thoughts on adding chick-peas, (or garbanzo) to the recipe along with some olives? Would that throw it off?